Steamed Fruit Pudding

Ingredients

• Take the molasses fruit cake mixture, No. 578.

Method

1. 1

   Put it in a cake mould and steam from one to two hours.

2. 2

   The color both of pudding and cake will be from yellow to black according to the kind of syrup or molasses used.

3. 3

   Serve with sauce.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 178. The excerpt below is the record exactly as published.

Steamed fruit pudding (2 lbs, 20 and sauce 5, 25 cents.) Rhubarb pie (2 large, rolled thin, 14 cents.) f3 COOKING FOR PROFIT, Cheese, raisins, pickles, crackers, con diments (average count, 25 cents.) Butter (average, 15 cents.) Milk, cream, coffee, tea (36 cents.)i Total, $2 71; 25 persons; nearly 11 cents a plate. 583— Puree cf Tomatoes Soup; spoon — better than stirring around. There will be five or six quarts. Set it on the back part of the stove and as it slowly boils up at one side all the grease that is in it will collect on the surface at the other and must be skimmed off. Serve with a few duchess crusts, not put in the soup previously, but droypedia the plates as they are taken in.. A puree is a paste or pulp like mashed potatoes and a puree soup is one thickened by having a puree of vegetables or per- haps of fowl or game stirred into it; a plain tomato soup may be thin and clear enough to show up green peas, rice or other additions, but a puree soup is thick, more like tomato sauce. These explan- ations will do to refer to again. The butcher over at "the Glen would . sell us a beef shank for 12 or 15 cents, ( but as that is a distance of four miles we | must either say, "can't make soup," or do this way. Take the bone of the short loin of beef, (all the meat for steaks hav- ing been cut off raw,) the piece of shoulder off the rib loast, bone out of the veal, shanks of mutton, small piece of ham, all raw. Wash in cold water, and reject every piece that has become stale and dark through exposure to the air. Put them into a large pot with two gallons of cold water and set on to boil between 8 and 9 o'clock in the morning. Skim when it begins to boil. These bones we will count worth 10 cents. The flavors which "go well" with tomatoes are onions, ham, garlic, cloves, green and red peppers, allspice, clams, lamb, walnut catsup, anchovies. Not to be used all at once. Into the soup pot you had better put one onion, six cloves, piece of turnip and carrot and a three pound can of tomatoes (15 cents) or fresh tomatoes to that amount and let boil with the meat and bones until near dinner time, them add flour-and- water thickening a spoonful at a time un- til it seems thick enough, and season with salt and cayenne. The soup is then ready i"^ be strained and freed from grease. Take a clean soup pot and set a strainer over it. A colander-shaped strainer at least as fine as a flour seive should be used, or one of perforated tin, finer still. You can hurry the soup and all such mixtures through by rapidly striking the strainer edt^e with an iron 584 — Duchess and Conde Crusts nr Croutons. These are the names gfver* 63^ tBe French to what English cooks call "sip- pets of fried bread." Cut bread in thin slices without crust, then in dice no larger than navy beans. If you diop them for a few seconds, into hot clarified butter, oil or lard and fry them light brown they are duchess crusts, if, instead, you put them in a pan in the oven and bake them brown like toast they are conde crusts. They are to eat in soup instead of crackers. 5£ 5— Macaroni and Cheese— Ordinary. This makes 12 orders at a cost of one cent each. 5^ pound macaroni.' 2 ounces cheese — a small cup grated OJ minced. 2 ounces butter — size of an eggw, I cup milk. I spoonful flour thickening* I egg, salt, cracker crumbs. Set on a saucepan of water and wherr il boils put in the macaroni broken in pieces. Cook 20 minutes then drain in a colander. Get a pan or deep dish that holds about three pints, butter it, put in the maca- roni, the cheese minced fine and butter in small bits, mix them with a fork. Dreak the egg in a bowl, add a cook- ing-spoonful of flour thickening and beat while pouring in the milk, add it to the macaroni, dredge cracker meal over the surface and bake until the liquid is set and surface brown. There should be a little mixed flour and thickening, about as thick as cream al- ways at hand when cooking is going on. The use of a spoonful saves an egg in this dish and is better, but do not use enough to make the macaroni solid and dry. For SAN FRANCISCO HOTEL GAZETTE'S 44 a high-flavored dish of macaroni, see No. ;4, which is i ^elsh. rarebit, 154, which is macaroni in^ a. fonduey like 586— Cheapo Steamed fruit Pudding. Take the molasses fruit cake mixture, No. 578.

Cook this with the app: pantry check, scaling, and the assistant.